Ingredients vegetarian 4 servings

• 1 Roll Puff pastry sheet (available in grocery store)
• 1 big Potato (chopped into small pieces)
• 1 big Onion (chopped)
• 1 big Carrot (finely chopped)
• 5-6 Beans (finely chopped)
• 1/4 cup Sweet Corn nibbles
• 1/4 cup fresh Peas
• 2 tbsp Crumbled Paneer (optional)
• 1 tbsp Vegetable Oil
• 1 tsp Cumin seeds (jeera)
• 1 tsp Red chilli powder
• 1 tsp Garam masala powder
• 1/2 tsp Turmeric
• 1/2 tsp Cumin powder
• 1/2 Coriander powder
• 1/2 tsp Lemon juice
• 1/2 tsp Ginger-Garlic paste (optional)
• a pinch of Asafoetida (hing)
• Salt to taste

Directions

1. Bring the Pastry sheet to room temperature before spreading it.
2. In a pan, heat Oil. Add Hing and Cumin seeds.
3. Once the seeds turn light brown, add Onion & all the chopped vegetables. Fry on medium heat for 1-2 mins. Cover & cook till they soft.
4. Add Paneer & all the dry masala powders. Mix well for a minute. Add Lemon juice & turn off the heat. Cover & keep aside to cool.
5. Cut the pastry sheet into rectangle shape (any size you want. I usually make bite size).
6. Place 1 tblsp of the filling in the center. Apply water at all the ends & fold into half. Press & seal the corners well.
7. Place the prepared puffs on the baking sheet at 1" apart. Preheat the oven at 400 F or 250 C. Bake the puff for about 10 mins or untill they are golden brown in colour. Serve hot or warm with ketchup.

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